They have the same soft and tender texture, and the homemade frosting takes them over the top. This is a great recipe because you can tint the icing whatever color you like so they’re great for any holiday or event.
Or, just make a batch for you and your family! You don’t need an excuse and once you try them, you’ll skip buying the ones at the store.
- I’m sharing all the secrets, so they taste just like the original!
- If you can make a basic sugar cookie recipe, you can make this recipe. It’s easy!
- These cookies literally melt-in-your-mouth. They’re super soft, sweet, and topped with a creamy frosting. You are going to love them!
I’ve made these for potlucks, parties, birthdays, and for so many holidays. They always get rave reviews! The only problem is trying to eat just one – they’re so good, no one can resist them.
First, the cookie dough has two leavening agents: baking powder and baking soda. The other secret is sour cream. It adds a lot of moisture and gives them a distinctive flavor.
Other than that, you will need your standard sugar cookie ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Softened unsalted butter
- Granulated sugar
- Sour cream
- Vanilla extract
- Large eggs
Dry ingredients: In a large bowl, whisk the flour, baking powder, baking soda, and salt.
Wet ingredients: In a separate large bowl, cream the butter, sour cream, and sugar until light and fluffy. Mix in the eggs and vanilla.
Combine: Slowly add the dry ingredients to the wet ones. Scrape the bowl after each addition and mix until well combined.
Roll and Flatten: Form the dough into 2” balls and place them on a prepared baking sheet. Dip the bottom of a drinking glass in water and use it to gently flatten each ball.
Bake: In a 350°F oven, bake the cookies for eight to ten minutes. The cookies are done when they are puffed up, and the bottoms are lightly browned.
Cool: Leave the cookies on the baking sheet for two minutes before moving them to baking racks to cool completely.
How to Make Sugar Cookie Icing
While the cookies cool, make the icing. This frosting is very similar to the original. It’s creamy and buttery – the perfect complement to the soft sugar cookies.
You can tint your frosting any color you like and match it to whatever event or holiday you’re celebrating! Or you can leave it white. Here’s what you’ll need to make it:
- Softened unsalted butter
- Powdered sugar
- Heavy whipping cream or milk
- Clear vanilla extract
- Food coloring of your choice (optional)
- Sprinkles (optional)
How to Make It
Mix: In a mixing bowl, cream the butter until light and fluffy. Slowly add the powdered sugar alternating with the heavy cream or milk until combined. Beat in the vanilla.
Tint: Add your food coloring (if using) and mix until the color is uniform throughout the frosting.
Decorate! Frost the cooled cookies and decorate with sprinkles.
Store: Store your frosted cookies in an airtight container, and they will keep for up to a week.
These soft sugar cookies are one of our all-time favorites and they are so much better than store-bought. I can’t wait for you to try them – they might just be your new favorite sugar cookie recipe!
More Frosted Cookies Ideas
- Soft and chewy Red Velvet Cookies are topped with a delicious cream cheese frosting. They are the perfect make-ahead cookie!
- Pumpkin Cookies with cinnamon frosting are one of my favorite fall cookie recipes.
- Making Snickerdoodle Cookie Bars is less work than cookies and just as good! I frost mine with a simple sugar icing for the finishing touch.
- Or try my Frosted Sugar Cookie Bars! This is a great recipe for potlucks and parties.
I’d love it you would rate this Lofthouse cookie recipe!! A five-star rating will make my day!
Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!
- 6 c. all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 c. unsalted butter (2 sticks), softened
- 2 c. granulated sugar
- 1 c. sour cream
- 2 tsp vanilla extract
- 2 large eggs room temperature
- ½ c. unsalted butter (1 stick), softened
- 2 c. powdered sugar
- ½ – 1 Tbsp heavy whipping cream or milk
- ½ tsp clear vanilla extract
- Coloring of your choice
- Decorating sprinkles
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- In a different large bowl, cream together butter, sour cream and sugar until light and fluffy. Mix in eggs and vanilla extract until combined.
- Gradually add dry ingredients to the wet ingredients, scraping down the bowl after each addition, mix until well combined.
- Roll cookies into 2 inch balls and place on lined baking sheets.
- Dip the bottom of a glass into water and slightly flatten cookie dough balls.
- Bake at 8-10 minutes in preheated oven at 350 degrees F or until cookies are puffed slightly, set and bottoms are lightly browned.
- Remove from oven and let cool 2 minutes before transferring to wire rack. Allow cool completely.
- In a mixing bowl, cream butter until fluffy and smooth. Gradually add powdered sugar, alternating with heavy cream until completely mixed.
- Add vanilla extract and beat well.
- Add coloring of your choice or leave the frosting white.
- Frost cookies and add sprinkles.
- Store in airtight container.